Buttermilk pancakes, buttermilk biscuits, cornbread, salad dressings…there are many recipes that may call for buttermilk. I don’t keep buttermilk in the house, as I don’t care for the taste on its own. I would end up pouring the rest of it down the drain after I had used the portion needed for a recipe. Very wasteful.
Fortunately, it is easy to make a substitution. For one cup of buttermilk, put 1 Tbsp of white vinegar or lemon juice in the measuring cup, then fill to the one cup line with milk. Allow it to sit for a couple minutes, and proceed with the recipe. That’s it!
Sometimes, you will come across an old recipe that calls for “sour milk”. Though different from buttermilk, you can use this same method as a substitute.
Now it’s your turn. Party rules:
- share a money-saving tip that will help others
- you must link back to me in your post, preferably using my button code, which you can get in my right side column
- link to your specific party post, and not your general home page
- please be polite and visit several other participants and leave a nice comment
- I will delete entries that don’t link back to me or do not fit the party theme; I’m not mean, I just gotta follow the rules